I love the NYT recipe. My kids love Alton Browns. Check out pancake princess who is doing the lord's work by baking and rating all the recipes out there: https://www.thepancakeprincess.com/best-chocolate-chip-cookie-bake-off/

Anonymous wrote:The NYTimes recipe is my absolute favorite. Note that you have to let it set for 24 hours.

https://www.weareallmagic.com/2018/06/30/new-york-times-chocolate-chip-cookies-a-k-a-the-best-ever/

This is unacceptable. No one should have to wait 24 hours for cookies.

Anonymous wrote:

Anonymous wrote:I know people either love or hate Josh Weissman but his chocolate chip cookie recipe for copying levain is pretty much spot on.

Their cookies are gross — unless you want to eat a gigantic raw brownie thing. Way too sweet & rich too. Not my idea of a great cookie at all.

Eat your dry cookies granny.

I’ve made so many kinds and always come back to the Betty Crocker ultimate chocolate chip cookie recipe - definitely going to check out some of these suggestions though!

Anonymous wrote:I'm too stingy and frugal with eggs to try out recipes and potentially waste a small fortune on ingredients fir weeks of trial & error.

Why do people chime into threads with silly responses like this? No one cares about your own personal budgeting or cooking preferences- this is a thread for OP to find cookie recipes. Have some self awareness

The double tree choc chip cookie recipe, published during the pandemic is best, hands down. Not talking about what you get in the hotel, make them at home and see.

https://www.delish.com/food-news/a32107068/doubletree-hotels-chocolate-chip-cookie-recipe/

Anonymous wrote:

Anonymous wrote:To my family, the clear and obvious answer to this question has always been and remains:

The recipe that is found on the back of the bright yellow bag of Nestle Toll House chocolate chips!

Hand down. No chocolate chip cookie I’ve ever had tastes as perfect. And my children can never understand why no one else’s homemade chocolate chip cookies taste as good as mine.

Curious as to whether you use butter or margarine. My kids love this one, but I always use margarine.

Butter 100%
My mom uses half margarine and half butter-flavored crisco (which is gross to think about) but I admit her version is delicious and the cookies are so fluffy!

Cooks Illustrated Thick and Chewy Chocolate Chip Cookies

These are amazing: https://sugarspunrun.com/worst-chocolate-chip-cookies/. Yum!!

Anonymous wrote:To my family, the clear and obvious answer to this question has always been and remains:

The recipe that is found on the back of the bright yellow bag of Nestle Toll House chocolate chips!

Hand down. No chocolate chip cookie I’ve ever had tastes as perfect. And my children can never understand why no one else’s homemade chocolate chip cookies taste as good as mine.

Curious as to whether you use butter or margarine. My kids love this one, but I always use margarine.

Nestle Chocolate Chip Cookies

Anonymous wrote:I know people either love or hate Josh Weissman but his chocolate chip cookie recipe for copying levain is pretty much spot on.

Their cookies are gross — unless you want to eat a gigantic raw brownie thing. Way too sweet & rich too. Not my idea of a great cookie at all.

To my family, the clear and obvious answer to this question has always been and remains:

The recipe that is found on the back of the bright yellow bag of Nestle Toll House chocolate chips!

Hand down. No chocolate chip cookie I’ve ever had tastes as perfect. And my children can never understand why no one else’s homemade chocolate chip cookies taste as good as mine.

Anonymous wrote:The NYTimes recipe is my absolute favorite. Note that you have to let it set for 24 hours.

https://www.weareallmagic.com/2018/06/30/new-york-times-chocolate-chip-cookies-a-k-a-the-best-ever/

Yes this. It's the Jacques Torres recipe if you search NYtimes. I've made them many many times and everyone always loses their minds. So yummy.

Slightly undercook.

I’ve tried a lot of chocolate chip cookie recipes, and this is my favorite! They are soft and gooey, with just a tiny bit of crispiness on the outside.

Bonus: you do not need to chill the dough, and the butter is melted, so you don’t need to wait for butter to soften. You can whip these up in 20 minutes.

I always bake them on parchment/silpat and use fewer chocolate chips than the recipe calls for (a LOT).

https://butternutbakeryblog.com/best-chocolate-chip-cookies/